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Nutrition in kidney disease / Jerrilynn D. Burrowes, Csaba P. Kovesdy, Laura D. Byham-Gray, editors.

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摘要註

This third edition of this text is organized into seven sections that address the educational needs of dietitians and other health care professionals around the world who seek current information about nutritional management of chronic kidney disease (CKD) Part I addresses the differences in the epidemiology of CKD and renal replacement therapy worldwide, such as environmental, ethnic, cultural, political and macroeconomic factors. Part II includes a thorough review of the components of the nutrition assessment, which includes information about psychosocial issues affecting nutritional status in kidney disease and drug-nutrient interactions, and parts III and IV review preventative strategies for common disorders associated with CKD such as hypertension, type 2 diabetes, obesity and cardiovascular disease, and current evidence-based treatment recommendations for the nutrition management of non-dialyzed, dialyzed and transplanted adults are addressed. Part V presents the nutritional concerns of CKD populations with special needs (i.e., pregnancy, infancy, childhood, adolescence and the elderly) The nutrition management of other disorders associated with kidney disease are covered in Part VI; these include protein-energy wasting and the inflammatory response, bone and mineral disorders, nephrotic syndrome, nephrolithiasis, and acute kidney injury. Lastly, Part VII is devoted to cutting-edge research on topics of concern in nutrition in kidney disease such as the gut microbiome including pre- and probiotics, appetite regulation, advanced glycation end products, physical activity and structured exercise, and dietary patterns including plant-based diets. When appropriate, the new clinical practice guidelines in nutrition for individuals with CKD are integrated into the chapters. The third edition of Nutrition in Kidney Disease will be a highly informative resource for nephrologists, nutrition scientists, nutritionists, and researchers and students whose research,

內容註

Part I: Foundations for Clinical Practice and Overview -- Epidemiology and Changing Demographics of Chronic Kidney Disease in the United States and Abroad -- History of Dietary Protein Treatment for Non-dialyzed Chronic Kidney Disease Patients -- Kidney Function in Health and Disease -- Part II Components of the Nutrition Assessment -- Anthropometric Assessment in Kidney Disease -- Biochemical Nutritional Assessment in Chronic Kidney Disease -- Nutrition-focused Physical Examination and Assessment in Chronic Kidney Disease -- Dietary Assessment in Kidney Disease -- Psychosocial Issues Affecting Nutrtional Status in Kidney Disease -- Drug-Nutrient Interactions -- Part III: Preventative Strategies for Chronic Kidney Disease Among Adults -- Hypertension -- Diabetes Mellitus and Chronic Kidney Disease -- Implications and Management of Obesity in Kidney Disease -- Nutritional Management of Cardiovascular Disease -- Part IV: Chronic Kidney Disease in Adults Treated by Renal Replacement Therapies -- CKD Stages 1-5 (Non-dialysis) -- Maintenance Hemodialysis -- Peritonal Dialysis -- Nutrition Support in Hemodialysis and Peritoneal Dialysis -- Kidney Transplantation -- Part V: Nutrition in Chronic Kidney Disease Among Special Needs Populations -- Pregnancy -- Infancy, Childhood, and Adolescence -- The Aging Adult and Chronic Kidney Disease -- Part VI: Nutritional Management of Other Disorders that Impact Kidney Function -- Protein-Energy Wasting/Malnutrition and the Inflammatory Response -- Bone and Mineral Disorders -- Nephrotic Syndrome -- Nephrolithiasis -- Acute Kidney Injury -- Part VII: Additional Nutritional Considerations in Kidney Disease -- The Gut Microbiome -- Appetite Regulation -- Advanced Glycation End Products -- Physical Activity and Exercise in Chronic Kidney Disease -- Dietary Patterns -- Herbal and Other Natural Dietary Supplements -- Vitamin and Trace Element Needs in Chronic Kidney Disease -- Factors Affecting Dietary Adherence and Strategies for

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